Posts tagged “Ceviche Recipe”

In case you missed the memo, Windansea Wheat is now available in bottles year-round. That’s right, six-packs and twelve-packs of our refreshingly smooth Bavarian-style Hefe hit store shelves just in time for summer. So, to celebrate the bottle release of our favorite warm weather wheat beer, we’re sharing this fresh summertime ceviche recipe and pairing.

Traditional ceviche is a cold dish consisting of fresh fish, shrimp, or shellfish, cooked in citrus juice. Its origins are believed to date back to the Inca, but rather than compromise the brevity of this post with a culinary history lesson, we’ll just say that ceviche has been around long enough to vary from region to region. In SoCal, ceviche is typically prepared Baja-style, using fresh caught shrimp, or rockfish and lime juice. The recipe below is based on the Baja-style, with a few ingredients added to match Windansea Wheat’s bright fruity flavors.

Step 1: Combine fresh chopped shrimp and lime juice in a medium-sized bowl, cover, and refrigerate for 3 hours. The acidic lime juice will cook the shrimp, causing their color to change from blue/gray to pink.

Step 2: Remove lime marinated shrimp and drain off 2/3 of the lime juice. Add 8oz of Windansea Wheat, cover, and return to the refrigerator for an hour. Adding the beer will not only cut the acidity of the lime, but its sweet, fruity flavors will complement the watermelon and mango.

Step 3: Remove shrimp from refrigerator, drain off liquid, and transfer to a large mixing bowl. Add tomato, red onion, cucumber, mango, watermelon, jalapeno, and cilantro. Mix ingredients well, add salt to taste, and return to the refrigerator until ready to serve.